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Ranchers.net
How many on here would support the proposed USDA grading systems to include "Tenderness" in the grades? It has been proven with taste tests time after time that the consumer will pay more for "Guaranteed Tender" beef. Because of logistics dry aging the necessary period of time is not really an option and wet aging doesn't work as well.
It seems to me the best option for gaining value as the tenderness tests are relatively free of costs.